Luscious Pumpkin Cheesecake
Ingredients
The crust
-
250
grams
gingersnap cookies
-
4
tablespoons
unsalted butter, melted
The filling
-
32
ounces
full-fat cream cheese, room temperature
-
1 ½
cups
pumpkin puree
-
1 ½
cups
sugar
-
½
cup
maple syrup
-
⅔
cup
sour cream
-
2
teaspoons
fresh ginger, grated
-
4
teaspoons
pumpkin pie spice
-
4
teaspoons
vanilla extract
-
½
teaspoon
salt
-
4
large
eggs, at room temperature
Instructions
- Preheat the oven to 350°F and prepare the crust by processing gingersnap cookies into fine crumbs.
- Mix the melted butter with the cookie crumbs until they stick together, then press into a springform pan.
- Bake the crust for 10 minutes and then increase the oven temperature to 450°F.
- For the filling, blend cream cheese, pumpkin, sugar, maple syrup, sour cream, ginger, pumpkin pie spice, vanilla, and salt until smooth.
- Add the eggs and mix until just incorporated, then pour the filling into the cooled crust.
- Bake at 450°F for 20 minutes, then reduce the temperature to 250°F and bake for an additional 50-60 minutes.
- Check the internal temperature (should be 145°F), then cool for 15 minutes before refrigerating for at least 6 hours or overnight.
Nutrition Facts (estimated)
Servings
16
Calories
457
Total fat
28.9g
Total carbohydrates
43.8g
Total protein
7g
Sodium
363.4mg
Cholesterol
119mg
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